Jennifer Huber is a medical imaging scientist at the Lawrence Berkeley National Laboratory with more than 20 years of experience in academic science writing. She received her Ph.D. in Physics from the University of California Santa Barbara. She is also a freelance science writer, editor and blogger, as well as a science-writing instructor for the University of California Berkeley Extension. Jennifer has lived in the San Francisco Bay Area most of her life and she frequently enjoys the eclectic cultural, culinary and outdoor activities available in the area.
Read her previous contributions to QUEST, a project dedicated to exploring the Science of Sustainability.
Jennifer Huber's Latest Posts
Many overweight people switch to diet drinks to reduce their calorie intake. Unfortunately, they make up the calories by eating significantly more food during meals and snacks.
A non-invasive imaging method could help identify and localize artery-clogging plaques that are likely to cause a heart attack. If future studies confirm the initial results, this technique has the potential to fundamentally alter the way we treat heart disease.
Garcinia cambogia has been called the ”newest, fastest fat-buster” and a “magic ingredient that lets you lose weight without diet or exercise,” but scientific research questions its effectiveness.
Research at UC Davis identifies a new biological mechanism that links maternal infections during pregnancy to increased risk of having a child with a neurodevelopmental disorder like autism.
Local scientists have developed a small, portable device that can quickly test a person’s level of radiation exposure and could be used for victims in a large-scale radiological accident or terrorist attack.
Having a song stuck in your head is a common experience. Researchers from Western Washington University have investigated many common beliefs about these earworm phenomena. They have also determined the best way to stop an earworm.
Eating a lot of red meat is known to contribute to heart disease, presumably due to the large amount of saturated fats and cholesterol in the meat. Or that’s what we used to think. New research indicates the real culprit may be a chemical in the red meat called L-carnitine.